saladCuisine: Vegetarian
Prep time: 10 mins, Cook time: 15 mins

2 cups of buckwheat, cooked
450g kumara, roasted and cubed
1/2 cup dried cranberries
4 cups rocket (or you could use baby spinach but I love the peppery taste of the rocket, it lifts the dish)
1/2 cup walnuts

2 tablespoons maple syrup or coconut nectar
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
Pinch of sea salt

How to cook:
1. Use 1 cup buckwheat to 1.5 cup water Bring the water to the boil and add the buckwheat along with a pinch of salt and a dash of olive oil if you wish. The buckwheat will expand as it absorbs the water, once the ‘top’ of the water has gone, turn down to a lower heat and pop on the lid. Leave to cook for another 10 minutes or until all of the water has been absorbed. Spread out thinly on to a tray to let it cool then put into the fridge for an hour.
2. Whisk together the dressing ingredients and set aside. Combine all the salad ingredients together then toss in the dressing and serve.